Segmented temperature control bean paste multi-microbe co-brewing and quick fermentation method

A technology for segmented temperature control and fermented beans, applied in application, food preparation, food science and other directions, can solve the problems of sensory quality not meeting the requirements, long production cycle of natural watercress, poor heat preservation and fermentation flavor, etc., and save economic investment. Cost and labor cost, fullness of compound flavor and aroma components, and the effect of improving the quality of Douban

Inactive Publication Date: 2015-12-30
XIHUA UNIV
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Problems solved by technology

[0004] The purpose of the present invention is to provide a method for rapidly fermenting watercress with multi-micro co-brewing with temperature control in stages, aiming to solve the problem of long production cycle of trad

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  • Segmented temperature control bean paste multi-microbe co-brewing and quick fermentation method

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[0020] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0021] In addition to the traditional Aspergillus koji (Shanghai Niang 3.042) used in the present invention, three bacterial strains of Weissella sinus, Mucoralus ruckeri and Zygomyces ruckeri AS2.181, and Weissella sinus (purchased from the China Common Microorganism Culture Collection Management Center), Mucor rouxii (purchased from the China Industrial Microbiology Culture Collection Management Center), and Zygomyces rouckeri AS2.181 (purchased from the China Common Microorganism Culture Collection Management Center) were Pixian Douban production provided a new type of fermentation strain; formed a new process for the pr...

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Abstract

The invention discloses a segmented temperature control bean paste multi-microbe co-brewing and quick fermentation method. The segmented bean paste multi-microbe co-brewing and quick fermentation method comprises the following steps: adding two yeasts, namely aspergillus oryzae (Huniang 3.042) and mucor rouxianus, in a yeast preparing stage, fermenting for preparing yeasts, then carrying out medium-high temperature (45-47 DEG C and 55-58 DEG C) gradient temperature control fermentation, then adding weissella cibaria and zygosaccharomyces rouxii AS2.181 while deeply turning over and stirring, so as to prepare sweet beans; adding pepper embryos into a sweet bean preparing fermentation tank until the pepper embryos account for 60-70% of the total weight, the sweet beans account for 30-40%, turning over and uniformly stirring, then controlling temperature to be 33-35 DEG C, fermenting for 30 days while a turning over and stirring machine is used for deeply turning over and uniformly stirring every 5 days, and finally Pixian bean paste is obtained after 80-90 days. The segmented bean paste multi-microbe co-brewing and quick fermentation method has the advantages of short production period, uniformity in fermentation, diversified yeasts, excellent fermentation flavour and high enzymolysis efficiency and is applicable to quick production of bean paste at present.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for rapidly fermenting watercress by segmental temperature control and multi-micro co-brewing. Background technique [0002] Pixian Douban is a semi-fluid viscous or semi-solid condiment made from high-quality broad beans and peppers as the main raw materials through natural fermentation. The fermentation process of watercress is a variety of microorganisms interacting to produce complex biochemical reactions, which produce the rich aroma substances of watercress. At present, the production of Douban in Pixian County is mostly based on natural fermentation, and a few use heat preservation fermentation. The natural fermentation process of Pixian bean paste is to soak broad bean paste in water to a certain water content, inoculate, and make koji. This process takes at least 3 months, and then transfers to an indoor fermentation tank, adds salt water to...

Claims

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Application Information

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IPC IPC(8): A23L1/20
Inventor 关统伟董丹王鹏昊田蕾
Owner XIHUA UNIV
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